For the pastry
- 500g plain flour, plus extra for dusting
- 140g lard
- butter, for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 egg, beaten for glazing
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
For the filling
- 500g minced pork
- 125ml medium English cider, try Gwatkin
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 4 sage leaves, finely chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- ¼ tsp ground mace
- 1 tbsp brown sugar
- 100g unsmoked bacon, finely chopped
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 225g grated onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 225g peeled, grated apple - half cooker, half eater is best
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 large potato, grated
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
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To make the pastry, tip the flour into a large bowl with 1 tsp salt. Heat the lard and 210ml of water in a medium saucepan until the lard melts and the water is just simmering. Carefully pour the hot liquid into the flour and stir together with a wooden spoon. When the mixture has comes together, tip it onto a floured surface and knead lightly to make a dough. Cover and set aside.
To make the filling, mix the pork, cider, 1 tsp salt, sage, mace and sugar together in a large bowl. Add the bacon, onion, apple and potato to the mixture. Once again mix really well – the best way to do this is with your hands.
Heat oven to 200C/180C fan/gas 6. Place a 22cm springform cake tin, without its base, on a baking sheet. Line the bottom of the tin with a layer of greaseproof paper and butter the sides well. On a lightly floured surface roll out two-thirds of the pastry to a large circle and use it to line the cake tin, allowing the pastry to overlap the rim slightly. Trim off any excess. Roll remaining pastry to form a lid large enough to cover the pie. Set aside.
Put filling in the pie case and push down well. Brush the pastry case’s edges with a little water and cover with the lid. Crimp the edges together and brush the whole with the beaten egg. Bake for 1 hr then turn off the heat and allow the pie to cool in the oven for 30 mins. Remove from oven and cool for 1 hr before eating.